Mina Stone's career as a personal chef often involved cooking for figures from the art world—Urs Fischer provided illustrations for this book—and most recently she has opened a restaurant at MoMA's PS1 in Queens.
A constant theme in her career, and in this book, is the inspiration she draws from her Greek grandmother, which emphasizes not only certain ingredients, but a simplicity of approach.
If you've been feeling overwhelmed of late by long ingredient lists, perhaps you'll find some appeal here in simple dishes such as a carrot salad with toasted nuts and seeds (8 ingredients, including salt and pepper). There are just 11 ingredients in the herby, citrusy pulled chicken. And only 7 in the cumin-crusted Arctic char.